Oleuropein aglycone and hydroxytyrosol interfere differently with toxic Aβ aggregation.

Authors:
Manuela Leri
Manuela Leri
Dipartimento di Scienze Biomediche Sperimentali e Cliniche "Mario Serio"- Università degli Studi di Firenze
Antonino Natalello
Antonino Natalello
University of Milano-Bicocca
Italy
Massimo Stefani
Massimo Stefani
University of Florence
Italy
Monica Bucciantini
Monica Bucciantini
University of Florence
Italy

Food Chem Toxicol 2019 Jul 14;129:1-12. Epub 2019 Apr 14.

Department of Biomedical, Experimental and Clinical Sciences 'Mario Serio', University of Florence, Viale Morgagni 50 - 50134, Florence, Italy; Interuniversity Center for the Study of Neurodegenerative Diseases (CIMN), Florence, Italy. Electronic address:

Oleuropein aglycone (OleA), the most abundant polyphenol in extra virgin olive oil (EVOO), and Hydroxythyrosol (HT), the OleA main metabolite, have attracted our interest due to their multitarget effects, including the interference with amyloid aggregation path. However, the mechanistic details of their anti-amyloid effect are not known yet. We report here a broad biophysical approach and cell biology techniques that enabled us to characterize the different molecular mechanisms by which OleA and HT modulate the Aβ fibrillation, a main histopathological feature of Alzheimer's disease (AD). In particular, OleA prevents the growth of toxic Aβ oligomers and blocks their successive growth into mature fibrils following its interaction with the peptide N-terminus, while HT speeds up harmless fibril formation. Our data demonstrate that, by stabilizing oligomers and fibrils, both polyphenols reduce their seeding activity and aggregate/membrane interaction on human neuroblastoma SH-SY5Y cells. These findings highlight the great potential of EVOO polyphenols and offer the possibility to validate and to optimize their use for possible AD prevention and therapy.

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http://dx.doi.org/10.1016/j.fct.2019.04.015DOI Listing
July 2019
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